Got a request for a chocolate pudding filling. I've only done buttercream throughout cakes so far. I know that I need to make a damn with the buttercream first and then fill in but can I use regular pudding? Is there a particular kind of pudding I should use?
I just use the little pudding cups. The cake has to be refrigerated with the pudding filling though.
I always refrigerate so that is no problem...i just didn't know if I should make a thicker version or if I could just use regular pudding.
It's thick enough straight from the cup I haven't had trouble with it wanting to come out of the buttercream dam.